Kaju Korma
Ingredients · 2 tbsp vegetable oil · 1/2 tsp cumin seeds · 2 or 3 whole black peppercorns · 16 fresh
curry leaves · 2 cinnamon sticks · 3 cloves · 4 cardamom pods, slightly bruised · 1 onion, finely
chopped · 5cm piece of fresh ginger, grated · 1 large garlic clove, crushed · 1 tbsp ground cashew
nuts · 6 green chillies, halved and deseeded · 1 tbsp Coriander Chutney · 1/2 tsp turmeric · 2 plum
tomatoes, chopped · 150ml coconut milk · 650g prepared mixed vegetables (e.g. courgettes, baby corn,
fine green beans) · basmati rice, cooked
Method To make the sauce, heat the oil in a large pan, add the cumin seeds, black peppercorns, curry
leaves, cinnamon sticks, cloves and cardamom pods and cook for 2 minutes until the seeds begin to
pop. Stir in the onion and cook for 10 minutes until softened and lightly golden, add the ginger and
garlic and cook for a further 2 minutes.
Stir in the ground cashew nuts, chillies and Coriander Chutney, stir well and cook for a further 2
minutes. Add the turmeric and chopped tomatoes. Bring to a boil and simmer over a low heat for 5
minutes until the tomatoes are thoroughly cooked.
Discard the cinnamon sticks and transfer to a food processor blender and process until smooth.
Return to the pan and stir in the coconut milk and simmer for 10 minutes.
Meanwhile, steam the vegetables for 6-8 minutes. Serve the cooked vegetables with basmati rice and
sath sauvce spooned over.